An original take on the traditional recipe for white chocolate fudge! Bruce’s® Yams Salted Cashew Sweet Potato Fudge is a nutty, sweet delight that nobody will expect but will fall in love with right away, despite being quick and simple to make.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 24 |
| Yield: | 2 loaves |
Ingredients
- 3 eggs
- 1 cup vegetable oil
- 2 cups white sugar
- 2 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup crushed pineapple
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- ¼ teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon ground nutmeg
- 1 cup raisins
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Beat eggs, oil, sugar, and vanilla together until thick.
- Stir zucchini, pineapple, flour, soda, salt, baking powder, spices, raisins, and walnuts into the egg mixture; blend well.
- Pour batter into two 9×5 inch greased loaf pans. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes then turn out onto a wire rack.
Nutrition Facts
| Calories | 271 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 218 mg |
| Sugars | 22 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe. Took out 1/2 cup of sugar and used brown sugar. Added chocolate chips. Very moist and tasty.
I used this recipe as a basic guideline for my muffins. I substituted quinoa flour, instead of all purpose, and mixed berries instead of pineapple… absolutely devine!
Terrific recipe! I’ve made dozens of “average” zucchini loaves over the years but the pineapple really made a huge difference. The only alteration I made was to add a handful (about 1/4 cup) of roasted, salted pumpkin seeds. I highly recommend this recipe and will make it again.
Dried cranberries are awesome in this!
I will definitely make this again. I substituted 2C. wholewheat flour & 1 C. white flour (instead of the 3 C. white flour), cut the sugar in half and added about 1/3 C. water because the whole wheat flour made it so sticky. It is so good. When I informed my husband that he was eating zucchini, he said ‘but I don’t like zucchini’ and he reached for another slice. Don’t tell the grandkids they’re eating something healthy…
I love his recipe. It’s so easy, yet is so impressive. Not to mention it is also delicious. Everyone just loves it.
This is a fantastic recipe. I made some small tweaks to personalize it such as adding an extra half cup of pineapple. This recipe earned a first place blue ribbon at the county fair this year! Thank you for sharing it!
I am NOT a fan of zucchini but somehow ended up with a plant when I thought I bought 4 yellow squash plants…one turned out to be zucchini. So I decided to make this recipe and OH MY GOD….this is light, moist, and delicious! Don’t even look at any other recipe…MAKE THIS ONE NOW! (I am also allergic to FRESH pineapple…I can have canned/processed pineapple because the protein I am allergic to in fresh is destroyed in the canning process).
I added ginger and used coconut oil instead of vegetable. Next time I make it I think I’ll add just a little extra pineapple.
Terrific recipe. Turned out very moist and delicious. Kind of wished I had left out walnuts as I am not a nut ‘fan’ in cakes, etc. Loved by my family though.
Turned out awesome, made a double batch and I’m sure it wont last long!
Very tasty and moist! I didn’t have walnuts or raisins so used about 1 cup of chocolate ships instead. I found it was a little oily and tasty almost the same as a really good carrot cake recipe I found. It was great, just not the zucchini loaf I was looking for. Will try a no-pineapple recipe with chocolate bread
No changes, excellent, going to make some more
As written it’s a great recipe and very forgiving if you decide to tweak it. We like a little more spice so I added some ginger and a touch of cloves. I have also used half sugar and half honey with success. I add about another 1/4 cup of pineapple and I have even used carrot and zucchini once when I was just a bit short of zucchini. DON’T FORGET, dust the raisins with a bit of flour to help stop them from sinking to the bottom.
AWESOME!!! For those who have never used zucchini in a bread recipe- do not be apprehensive. This recipe will taste awesome (not like zucchini at all) and look beautiful with bits of green specks throughout. The two changes I made were to replace 1 cup of vegetable oil with 1/2 cup of coconut oil and 1/2 cup of natural applesauce and to replace the 2 cups of sugar with 1 cup of Trivia Brown Sugar Blend and 1 cup of sugar. When making this again, I would further reduce the amount of white sugar by 1/4 increments due to sweetness of the pineapple and raisins. Family loved this bread and have asked for me to put on the “keeper” list and when will I be making more. Delicious and moist.
Everyone just loved it! So moist and yummy! Made it in short order, quick and easy!
This is a very moist bread! I love it! I used 1/2 c applesauce and 1/2 c oil instead of 1 c oil to reduce fat content and then reduced sugar to 1 1/2 c instead of 2 c. Unfortunately I did not have any nuts, so I used 1 tsp almond extract and 1 tsp vanilla instead of 2 tsp vanilla. It is soooo delicious! Love the raisins in it.
Delicious, but nothing special in my view. I would suggest adding more pineapple and cutting back on the sugar. It was a little too sweet for my taste, and the pineapple flavor was nonexistent. Pretty average zucchini bread.
Made as muffins- baked for 30 minutes.
This is great! I am making it again. My husband is not a fan of raisins so I left them out but I would like them in. I only had pineapple chunks, so I smashed them a little and it turned out fine.
This is another timeless, classic recipe I’ve been making every summer (bountiful zucchini crop!) since 1982. Friends can’t wait for their annual zucchini care package and those who bake have asked for the recipe. I always add a cup of chopped walnuts. Moist, just the right spice, and delicious. Can’t wait till next summer’s harvest!